Blueberry and Coconut Chia Breakfast Pudding

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5 from 4 votes
This sweet and creamy chia coconut pudding is topped with a low carb blueberry jam and rich with tropical coconut. This is a great option for a sweet keto breakfast. 
Chia pudding will keep well in the fridge for several days, making this a perfect choice for meal prepping. 
This also makes an ideal portable breakfast for busy mornings – simply grab and go! The recipe calls for coconut milk, this is the drinking variety, not the canned cooking version.
Prep Time1 hr 15 mins
Cook Time5 mins
Total Time1 hr 20 mins
Course: Breakfast
Cuisine: American
Keyword: blueberries, chia, chia pudding
Servings: 4
Calories: 218kcal


  • 960 ml coconut milk unsweetened
  • 125 g chia seeds
  • 2 tbsp water
  • 2 tsp desiccated coconut unsweetened
  • 190 g fresh blueberries
  • ½ tbsp erythritol
  • liquid stevia to taste


  • To prepare the blueberry jam, simply add the blueberries and erythritol to a small pan with the water and bring up to boil.
  • Mash the blueberries with the back of a fork and then reduce to a simmer. Continue to simmer until all the liquid has evaporated and you have a thick jam consistency. This will thicken further once cold. Set aside to cool.
  • To prepare the chia pudding, add the coconut milk to a large mixing bowl along with the chia seeds. Stir well to combine.
  • Set aside for 10 minutes to allow the chia to thicken and gel. Stir the mixture well then divide evenly between four sealable mason jars.
  • Transfer the jars to the fridge for a minimum of 1 hour, preferably overnight. Transfer the jam to a sealable container and refrigerate until ready to use.
  • To serve, divide the blueberry jam evenly between the four mason jars, topping the chia pudding. Scatter with desiccated coconut to serve.


Calories: 218kcal | Carbohydrates: 19g | Protein: 6g | Fat: 15g | Fiber: 12g

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